Using a food processor, grind the oyster crackers, multigrain crackers, Parmesan, parsley, chives, thyme, Old Bay seasoning, and garlic powder. Transfer to a shallow bowl. Place flour in another shallow bowl. In a third shallow bowl, beat the eggs and cream.

Fill a large skillet with enough oil to reach a depth of ¼ inch and heat over medium-high heat. Season fish fillets with salt and pepper. Coat the fish with the flour, shaking off any excess; coat with the egg mixture, then with the cracker crumbs. Working with two fillets at a time, fry the fish in the skillet, turning once, until deep golden, about 5 minutes.

Transfer each batch to the oven to keep warm. Serve with the lemon wedges.

Notes

Freezer Meal Instructions: To Freeze:Bread the fish and freeze unbaked.

To Prepare:When ready to cook, thaw breaded fish filets in the fridge overnight and cook according to recipe instructions.

Comments

Thanks! I hope you enjoy it. The veggies were zucchini, squash, and onions sauteed in olive oil with minced jalepeno pepper, a couple cloves of minced garlic, and salt and pepper. As for the whole wheat egg noodles, I just added a little butter, olive oil, salt, pepper, garlic powder, and dried parsley that day. (I would have added fresh parsley or basil if I'd had it on hand.) Hope that helps.

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